It's a "Bucket List" year at La Tavola Marche (farm, inn & cooking school)
(TRAVPR.COM)ITALY - February 25th, 2015 - Fields of wild radicchio ready to be sauteed, young nettle perfect for tongue tingling ravioli, rich & creamy artichoke risotto - the flavors of Spring in Le Marche, Italy. Join La Tavola Marche (farm, inn & cooking school) recently included in USA Today's List of Top Bucket List Cooking Classes Around the Globe in the hands-on farm to fork cooking classes collect wild edibles for both a pasta class and a five course Italian dinner party! Get in while you can at this popular cooking school before it's too late, as the owners have announced after 2015 they are moving - so it's a bucket list year for sure!
Spend a sunny spring afternoon with the classically trained Executive Chef as he helps guests identify the different edibles found around the sprawling seculded property. Wiith bags full of dandelion greens, poppy greens, grispigno & more head into the kitchen to create a rustic tart with the fresh picked wild greens, ricotta & prosciutto. Learn to make pasta (both hand cut and stuffed) with two seasonal sauces as well a complete menu of antipasti, primo (first course), secondo (main course), contorno (side dish) and dolce (dessert).
Plus this is the time of year to refill the cantina with local wines and your help is needed in bottling, corking & labeling the hundreds of liters of red, white & rosè!
Cooking with Spring's Wild Edibles & Bottling Wine
22 - 26 April 2015 (4 Nights) = 500 Euro/person
Includes: 4 nights, guided wild edible walk, 2 half day cooking class with a custom hand-made apron, wine bottling, two meals with wine, five course dinner and breakfast daily, price based on double occupancy.
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